METRO DINER

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sausage gravy 127 less than 4 hours per operator. - -Operator hearted to 170°. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid. -Operator discarded.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Vulcan ovens on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of Vulcan ovens on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -All reach in coolers on cooks line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocados on make line stored with stickers Corrected On-Site Repeat Violation

High Priority - Food preparation sink has soil/old food residue. - both prep sinks Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - dish Person - operated coached employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - diced ham - diced sausage - both items under 4 hours per operator. Operator placed bags of ice on products for quick cool. - new temp for both items 41° Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - reach in cooler on cooks line

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk walk-in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - employee restroom Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer. -spray bottle stored at host the stand Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. - handles on cold holding units on cooks line.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - coffee filters

Basic - Covered waste receptacle not provided in women's bathroom. - employee restroom Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting boards on front line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - valcan oven on line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocado store on service line with stickers. Corrected On-Site

High Priority - Live, small flying insects found 2 small flying insects on dish area

High Priority - Roach excrement and/or droppings present. Evidence of roach droppings on wall over three bay sink .

Basic - Dead roaches on premises. 1 dead roach on shelves located by front stools . Removed Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 Small flying insect at steam table landing on clean dishes -instructed operator to wash, rinse, sanitize dishes in affected area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 47F, stacked above fill line on pan -items reduced, left over moved to WIC Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of all flip top RIC soiled with accumulation of food debris Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout kitchen soiled with mold like substance Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. -RIC next to waffle irons, flip top insulation falling out of left side top

Basic - Floor area(s) covered with standing water. -in front of steam table in kitchen -floor in WIC next to WIF door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all kitchen equipment soiled with accumulation of grease and food debris

Basic - Old food stuck to clean dishware/utensils. -operator discussed and had dishwasher re-clean Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. -operator discussed and had dishwasher re-clean Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen soiled with accumulation of food debris -wall by rear exit door soiled with mold like substance

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -50ppm Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -chicken Flower not labeled

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2024-08-05: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2024-08-05: Time Extended

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - dishwasher machine 156f Warning - From follow-up inspection 2024-03-13: High temp Dish machine reading 148f after 3 tries. Establishment needs to continue using triple sink for sanitizing until dish machine is functioning properly. Time Extended - From follow-up inspection 2024-03-19: - High temp dish machine reading 158f after 2 tries. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2024-03-13: Time Extended - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - multiple coolers on cook line Warning - From follow-up inspection 2024-03-13: Time Extended - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Warning - From follow-up inspection 2024-03-13: Time Extended - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - egg cooler Warning - From follow-up inspection 2024-03-13: Time Extended - From follow-up inspection 2024-03-19: Time Extended

High Priority - Roach excrement and/or droppings present. - around chemical dispenser in mop sink area. Operator cleaned and sanitized area

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. - 3 in walk in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - deli ham in walk in cooler - sausage links in walk in cooler

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. - above back door

Basic - Dead roaches on premises. - 9 inside chemical dispenser over mop sink located next to back door. Operator cleaned and sanitized area

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor area(s) covered with standing water. - walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. - cooler next to 6 burner stove

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink Repeat Violation Warning - From follow-up inspection 2023-04-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - manager rewashed Corrective Action Taken Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -standing water bottom of board station cooler Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - freezer Repeat Violation Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Light disrepair/not working in walk in freezer. Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-04-04: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fryer station Salad station Board station

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Board station on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fryer station Salad station Broad station

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 147°

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left line and returned

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut sausage (53F); dice ham (53F - Cold Holding); raw shrimp (53F) operator said food items pull from walk-in approximately 3 hours before. Operator placed pans in and bagged ice on the of food items. Rechecked temperature 42° Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hot water hose Bibb

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cooks line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef Cooked chicken Bulk Deli ham

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine. All Floor drains throughout entire area.

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°, fish 51°,Sliced tomatoes 53° operator placed tomatoes on line. less than 3hours prior. Operator place bagged ice in pans and in ice baths. Rechecked temperatures (15 minutes later)tomatoes 43°, fish 44°) Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Fry station , operator replaced thermometer. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli Ham Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. white cutting boards on cooks line. Can openers

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer in prep area White cutting boards on cooks line

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee eating while preparing food. Employee eating a sandwich while preparing salt Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with ready to eat Food Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fliters